INDIGENOUS CHINESE RECIPES.?

does anyone know any Chinese rice recipes, or something simple that has ONLY indigenous ingredients?

OR

does anyone know any indigenous ingredients to China?INDIGENOUS CHINESE RECIPES.?
Here is one:GBA

Chinese Fried Rice



Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Low Cal Low Fat

Main Dish Rice



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Eggs -- beaten

2 large Onions -- chopped

2 teaspoons Corn oil

1/4 cup Soy sauce -- optional

3 Stalks celery -- chopped

1 Red or Green bell pepper

Chopped

10 milliliters Garlic -- minced

3 Green onions -- chopped

1 cup Instant rice

1 cup ;water -- boiling



Spray large nonstick skillet with cooking spray. Add the eggs and cook without stirring over low heat until set. Break up with a fork. Remove from skillet; reserve. Combine the onions, oil and 2 Tea spoon of the soy sauce in the skillet. Cook and stir until onion is brown. Add remaining ingredients and heat to boiling. Reduce heat; simmer 1 minute. Stir in reserved egg. Remove from heat; cover tightly, let stand 5 minutes. Stir before serving.

Serving: Calories--94.2 Carbohydrate--14.6 grams Fat--2.7 grams



I think this the one you will like.

Title: Chinese Style Fried Rice

Categories: Vegetables

Yield: 4 servings



1 c Water 1/3 c Onion

1 1/3 c Minute rice 1/2 c Water

1 Egg 3 tb Soy sauce

3 tb Butter In a small saucepan, bring 1 cup water to a boil.Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile using a 10鈥?skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup chopped onion to the rice. Saute, stirring over medium heat until mixture is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice.
try these recipes:



http://www.jaypuri.com/2009/05/indo-chin鈥?/a>INDIGENOUS CHINESE RECIPES.?
It depends on the region and season (what is available to eat).
Indigenous rice dish?



Most rice in China is simply steamed and served with other dishes, but the most common prepared rice dish in China is Yangzhou Fried Rice. There is a recipe at the link below.



It is usually served at the end of formal banquets or as a quick snack in cheap restaurants.



Most rice in China is simply steamed.INDIGENOUS CHINESE RECIPES.?
you can try: pineapple fried rice, wonton soup, fried noodles, vermillini rice and noodles, ... there are lots of recipes and dishes so gon google and check it out.

Heres a recipe from the newspaper:



INGREDIENTS





1 cup chicken stock



3 tbsp each: Chinese hot bean sauce, soy sauce



1 tsp Szechuan peppercorns



1-1/2 tbsp cornstarch



3 tbsp + 1/4 cup water + more for simmering



1 lb (450 g) regular (medium) tofu, drained, cut in 1/2-inch cubes



1-1/2 tbsp peanut oil



1/2 lb (225 g) lean ground pork



4 cloves garlic, minced



4 tsp minced ginger



2 tsp Asian sesame oil



4 green onions, thinly sliced



DIRECTIONS





Stir together stock, bean sauce and soy sauce in small bowl.



Toast peppercorns in small skillet on medium heat 2 minutes or until fragrant and starting to smoke. Grind in spice grinder. Set aside.



In small bowl, stir together cornstarch and 3 tablespoons water.



Slide tofu into large skillet of water simmering on low heat.



Heat wok on medium-high 1 minute. Add oil, swirling to coat. Add pork. Stir-fry until no longer pink, 2 minutes. Add 1/4 cup water and stir-fry till liquid evaporates. Add garlic and ginger. Reduce heat to medium. Stir-fry until very fragrant, 1 to 2 minutes.



Give stock mixture a big stir. Add to pork. Bring to simmer.



Drain tofu in large sieve. Slide into pork mixture. Stir gently.



Give cornstarch mixture a big stir. Add to wok. Bring to boil, stirring gently. Cook until thickened and glossy, 15 to 30 seconds. Turn off heat. Sprinkle in sesame oil, Szechuan peppercorn powder and 3/4 of the green onions. Stir once or twice.



Garnish with remaining 1 tablespoon green onion.



Makes 4 servings.